This is a favorite meal of ours for those nights when we don’t have a lot of time, we hardly have any fresh vegetables in the house, and we want something with a lot of flavor and a definite comfort factor. Kheema is like the Indian equivalent of chile con carne, or sloppy Joe mix, or spaghetti sauce. There are many different versions – probably as many as there are cooks who make it – and it can be tweaked to accommodate whatever you have in your pantry, as long as you have 1. ground meat 2. chile peppers (fresh or dried) 3. canned tomato and 4. spices. Onions and garlic are helpful, but not absolutely required.
My favorite kheema recipe for when we have no fresh chiles in the house is from Madhur Jaffrey’s first book, An Invitation to Indian Cooking
And for breakfast, I can recommend making a sort of huevos rancheros with leftover kheema and runny fried eggs over sourdough toast or chapati or tortillas. Oh, yeah.
A note about the recipe: there are a few odd ingredients here, but please don’t be scared off by them. We keep curry leaves in our freezer, but the kheema will be perfectly fine without them. And don’t worry about the dhana jiru or the sambar masala – we happen to have both of those, because Jon loves to make spice blends at home, but you can either leave them out, or do what I do, which is to look up the blend, see what the major flavors are, and just add a few of the more important-sounding ones. I’ve indicated a few possible options in the recipe.
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